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魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響
http://hdl.handle.net/10232/10767
http://hdl.handle.net/10232/107677650ad96-e327-4579-b713-455d271a5376
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
無題19.pdf (614.7 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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| 公開日 | 2015-07-01 | |||||
| タイトル | ||||||
| タイトル | 魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響 | |||||
| タイトル言語 | ja | |||||
| タイトル | ||||||
| タイトル | On the Formation of Amine in Fish Muscle - II : Influence of Temperature on the Formation of Histamine in Fish Muscle | |||||
| タイトル言語 | en | |||||
| 著者 |
太田, 冬雄
× 太田, 冬雄× 鰺坂, 比呂志 |
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| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| アクセス権 | ||||||
| アクセス権 | open access | |||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
| 要約 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | The relation between the formation of histamine and that of ammonia in several fish muscles spoiled at the variety of temperature was examined. 1) The increase of ammonia deriving from the lowering of frshness of fish muscle was same in both cases of red and white flesh fish, but the production of histamine was more frequent in the former case and its increasing rate seemed to be parralel to the histidine content of muscle. Therefore, histamine content of white flesh fish during spoilage may be put out of account. 2) The rate of histamine and ammonia formation in the process of decomposition of red flesh fish varied according to the difference of the storage temperature, and, in any case of fish species, if kept within the range of 5 to 33'C, the higher the temperature generally the swifter it was. However, at 5 to 8°C, little histamine was produced, while ammonia increased considerably. So, histamine formation at such low temperature as this or below it, may be put out of consideration. On the other hand, it was presumed that from the sanitary point of view it would be irrelevant to measure the quality of fish stored at temperature above 15°C by only estimating the ammonia content, for histamine value corresponding to ammonia value at incipient spoilage, before and after it, of fish at such high temperature, changed remarkably with a slight variation of the latter. |
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| 内容記述言語 | en | |||||
| 収録雑誌名 |
ja : 鹿児島大学水産学部紀要 en : Memoirs of Faculty of Fisheries Kagoshima University 巻 5, p. 134-139, 発行日 1956-12-30 |
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| 作成日 | ||||||
| 日付 | 1956-12-30 | |||||
| 日付タイプ | Issued | |||||
| ISSN | ||||||
| 収録物識別子タイプ | PISSN | |||||
| ISSN | 0453087X | |||||
| NII書誌ID（雑誌） | ||||||
| 収録物識別子タイプ | NCID | |||||
| NC ID | AN00040498 | |||||
| 出版タイプ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| NDC | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 660 | |||||
| NIIsubject | ||||||
| 主題言語 | ja | |||||
| 主題Scheme | Other | |||||
| 主題 | 自然科学 | |||||
| 公開者・出版者 | ||||||
| 出版者 | 鹿児島大学 | |||||
| 出版者言語 | ja | |||||
| 公開者・出版者 | ||||||
| 出版者 | Kagoshima University | |||||
| 出版者言語 | en | |||||
